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TheFuzzy
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Post subject: Graham Cracker Crust Question  Posted: Sat Mar 14, 2015 3:39 pm |
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| Site Admin |
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
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Folks,
So the graham cracker crust was invented independantly of PBC's Honey Maid pseudo-graham crackers, as far as I know. But if you make a crust using "real" 100% whole wheat graham crackers, you end up with a crust which is dry, crumbly, and doesn't hold together. Believe me, I've tried.
My thinking is that making a crust using "traditional" graham crackers must require more melted butter and sugar than Honey Maids do. But how much more? Has anyone tried?
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The Fuzzy Chef
Serious Chef iz Serious!
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Cubangirl
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Post subject: Re: Graham Cracker Crust Question Posted: Sat Mar 14, 2015 3:56 pm |
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Joined: Sat Nov 12, 2011 8:05 pm
Posts: 1191
Location: Chico, CA
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How much sugar and melted butter are you using? I've can't find any recipes where I noted using real wheat grahams, but know I've bought them. I generally use low-fat ones, and get them at TJ's.
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Alina
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TheFuzzy
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Post subject: Re: Graham Cracker Crust Question Posted: Sat Mar 14, 2015 3:58 pm |
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
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Alina,
1.5 cups graham cracker crumbs, 6 Tbs butter, 1/4 cup white sugar.
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The Fuzzy Chef
Serious Chef iz Serious!
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